Make Lazy Potato Casserole With Alfredo Sauce
Once the weather started to cool down, I started thinking about Thanksgiving parties. This may seem unreasonably early, but I’m going to make it rain potatoes. For an incredibly easy and time-saving twist on a classic dish, make this potato casserole with jarred Alfredo sauce.
To clear up any confusion, scalloped potatoes traditionally do not contain cheese. Even the word “casserole” in “potato casserole” simply means a browned crust on top, which could be browned breadcrumbs or cheese. I love cheese in all of them, so inevitably my scalloped potatoes turned into a casserole. Call it what you want, this dish is creamy, rich, simple, and rivals the best Thanksgiving side dish.
This recipe cuts out an important aspect, but still maintains the integrity of the “from scratch” recipe. You’ll still have to peel and chop the potatoes; Preparing vegetables is part of the love and care that goes into cooking (and something you can easily delegate). It’s a thick, gravy-like sauce that can be a huge pain in the butt. Instead of messing up your pots and dishes or ending up with an unfortunate chunky sauce, buy a couple jars of Alfredo sauce. It’s creamy, thick and well-aged. I use Rao’s Alfredo sauce, but you can use any jarred Alfredo sauce you like. Which is great because I might need some suggestions in the future. (Rao’s recently changed hands, and I haven’t tried the sauce since Campbell’s took over. If you have a favorite canned brand, tell me about it in the comments.)
How to Make Casserole Potatoes with Alfredo Sauce in a Jar
1. Prepare the potatoes
You will need two 15-ounce cans of Alfredo sauce and three pounds of russet potatoes. You can use any potato that holds its integrity over a long cooking time, such as white or red potatoes, but russet potatoes come in larger sizes, making them easier to peel. Peel and cut the potatoes. You can do this with a mandoline or by hand, just keep the slices about 1/8 inch thick. If it is thinner, the potato slices may become soft after baking.
2. Layer the two ingredients.
Grease a 9-by-13-inch baking dish and spread a couple of tablespoons of Alfredo sauce, about a quarter cup, on the bottom. Place about a third of the potatoes on top of the sauce. Pour about a cup of Alfredo sauce over it and add another third of the potato slices. Repeat with another dose of sauce and a final layer of potatoes. Brush the top with the last of the Alfredo and cover the pan with foil.
3. Bake
Bake the potatoes for 30 minutes at 350°F, remove the pan and increase the temperature to 400°F. Bake for another 15 to 20 minutes until the sauce has reduced and the top has browned. If you want a crispy, browned topping, you can also add some panko or parmesan in the last 15 minutes.
Cool the dish for at least 20 minutes before slicing. This may seem like a long time, but when it’s fresh out of the oven, it will burn the roof of your mouth. I promise it will still be hot when you dig in. My favorite way to enjoy this dish is with a big scoop of peas, but it’s great served with any roasted meat and vegetables of all kinds.
Alfredo Potato Casserole
Ingredients:
- 2 cans Alfredo sauce (15 ounces each)
- 3 pounds russet potatoes
- Butter for casserole
- 1/4 cup panko or parmesan (optional)
Preheat oven to 350°F. Grease a 13-by-nine-inch baking dish.
Peel the potatoes and cut them into ⅛ to ¼ inch discs. Spoon ¼ cup Alfredo sauce into bottom of baking dish. Place a third of the potatoes in a baking dish and top this layer with a cup of Alfredo sauce. Repeat with two more layers of potatoes and sauce, making sure to finish with sauce.
Cover the pan with foil and bake at 350°F for 30 minutes. Uncover the dish and increase the temperature to 400°F. Bake for an additional 15 to 20 minutes or until the top is bubbling and browned. If using filling, add it before placing in the oven for the last 15 minutes.